The Great Australian Bake Off

These stylish chocolate and mandarin cakes are a delicious finish to any dinner party.


  • White chocolate and coconut genoise sponge

  • 340g white chocolate

  • 8 tablespoons unsalted butter

  • 2 tsp vanilla essence

  • 2 cup plain flour

  • Pinch table salt

  • 12 eggs

  • 1 1/3 cup caster sugar

  • 4 cups desiccated coconut

  • Dark chocolate mandarin mousse

  • 500g dark chocolate

  • 200ml full cream milk

  • 300g caster sugar

  • 30g leaf gelatin

  • 1400ml cream (whipping)

  • 4 teaspoons mandarin oil/essence

  • Zest of 6 mandarins

  • Mandarin jelly

  • Mandarins (enough to make 1.5 litres of juice)

  • 1-2 cups caster sugar (to taste)

  • 15 leaves of gelatin

  • 36 freeze dried mandarin segments

  • Decorations

  • 200g melted milk chocolate, for drizzling


  • 1.

    For the mousse, melt chocolate, milk, mandarin oil, zest and sugar in a bain-marie until smooth, then cool slightly. Soak gelatin in cold water until soft, whisk into chocolate mixture until combined. Whip cream lightly, fold into chocolate mixture and chill in the fridge. Transfer to a piping bag with a 7mm plain nozzle.

  • 2.

    For the genoise, line 4 deep rectangular lamington trays with baking paper. In a metal bowl set over a pan of barely simmering water, melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl over simmering water, beat the eggs with the sugar on high speed with electric beaters for 5 minutes, or until the mixture is tripled in volume and forms a ribbon when the beaters are lifted. Remove from the heat and fold the flour mixture and coconut into the egg mixture until the batter is just combined. Fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pans, smoothing the top, and bake the cakes in the middle of a pre-heated 170°C oven for 6-8 minutes, or until a tester comes out clean and the sponges are just cooked. Turn out and cool. Cut 36 rounds from the sponges with a 5cm cookie cutter.

  • 3.

    For the jelly, soak gelatin in cold water until soft. Heat mandarin juice until simmering, add sugar to taste then remove from heat and add gelatin. Pour into shallow tray until only 2-3mm thick. Set in fridge, cut up into chunks to decorate the tops of the cakes.

  • 4.

    To assemble, place one round of sponge down, cover with piped chocolate mousse, cover with another sponge round, cover with 1cm of mandarin jelly chunks, top with a freeze dried mandarin segment and drizzle with melted milk chocolate. Repeat for all 36 cakes.

Nutritional information

Nutritional analysis per serving (56 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


This recipe has not been edited or tested by the Bake Off Food Department

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings